The first time we ate real good hummus was when we visited Uncle Benny’s cousins in Ashdod in Israel way back in 1997. It tastes so much better than the store-bought versions in other countries.
Ever since then mom started making hummus at home for us. It’s glutenfree, tasty and goes with absolutely anything. Well, almost anything.
Anyways, some days we’re too busy to make the tahini paste before making hummus, so it’s easier to make hummus without tahini. Well, it’s not really without tahini. It’s tahini in it’s raw form as sesame seeds. Pretty easy and a lot quicker.
You can use the recipe and either make it creamy like Michael Solmonov says it should be, or make it coarse like we like it. A little texture goes a long way. And finally drizzle olive oil on it and serve. Yummy does it!
If you’re making hummus to eat on the Daniel fast, skip the sugar. It still tastes amazing!
See how to make the Homemade Hummus without Tahini paste?
Mom soaks the chickpeas overnight. And then she started by softening the channa aka chickpeas with chilies in a pressure cooker. She cooks them for about 5 minutes in the pressure cooker till they’re soft.
If you’re using a regular pot, chickpeas take about 45 minutes to cook. Just throw the chickpeas in there with salt, and boil for 45 minutes. Add a pinch of baking soda while cooking them if you want them lighter, but it’s not really required. It’s what many restaurants do to cook chickpeas faster.
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If you boil extra chickpeas, use them as a snack. Boiled grams are a popular East Indian snack here in Mumbai.
Now, if you have already made tahini, you can use that. If you haven’t, blitz sesame seeds in a mixer-grinder, and then add the chickpeas and continue to blitz it.
Add garlic, olive oil and lime juice and continue to grind till it’s smooth. Other people use very little garlic, but we add enough garlic to keep the vampires away. You can lessen the amount if you like.
Try the recipe out and let us know how it goes! And what changes you made to it to taste good for your family. 🙂
Hummus Variations
2. Dill Hummus
3. Bell Pepper Hummus
4. Red Pumpkin Hummus
5. Chocolate Hummus
Making Hummus Without Tahini
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Ingredients
- 20 flakes Garlic
- 250 grams Chickpeas Boiled
- 100 grams White Sesame Seeds (Til) (Til)
- 1 teaspoon Sugar Skip on the Daniel Fast!
- 1 teaspoon Salt
- 4 Tablespoon Olive Oil For blending
- 2 Tablespoon Olive Oil For drizzling
- 2 Tablespoon Lime Juice
Optional
- 0.10 teaspoons Red Chilli Powder
Instructions
- Boil the chillies and chickpeas in a pressure cooker with salt till they're soft. My mom soaks the chickpeas overnight before boiling. You could do that too! (If you’re using a regular pot, it might take about 45 minutes. Just throw the chickpeas in there with salt, and boil for 45 minutes.)
- Grind the sesame seeds till it forms a thick but runny paste. (If you're using tahini instead of sesame paste from scratch, skip this step.)
- Add the boiled chickpeas, sugar and salt, and grind again.
- Once it's nearly soft, add in the lime juice, garlic, and olive oil and blend well.
- Drizzle with chilli powder and olive oil before serving.
Please click to rate the recipe! Left you don’t like it, right you love it!
Notes
- If you’re eating hummus on the Daniel fast, skip the sugar. It still tastes great!
- Add more or less salt if needed!
- We add way more garlic than is required. But we love the different taste it creates.
STUFF YOU MAY NEED
- Mixer Grinder – Food Processor
- Knife
- Silicon Spatula
- Stainless Steel Pot
- Glass Bowls or Mixing Bowls
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comOther Recipes You Might Like
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Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her camera, she’s on a mission to photograph old memories and tell stories showcasing her East Indian community and her love for travel and culture.